For extra crispiness and moisture, drizzle or brush each coated pork chop lightly with olive oil.
Step 5: Bake
Bake the pork chops in the preheated oven for 20–25 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer. The crust should be golden brown and crispy.
Remove from the oven and let the pork chops rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chops moist and tender.
Step 6: Serve and Enjoy
Serve the Parmesan Baked Pork Chops hot with your favorite sides, such as steamed broccoli, roasted potatoes, or a Caesar salad.
Garnish with fresh parsley or extra grated Parmesan if desired.
Tips for Success
Thickness Matters: Use pork chops that are about 1 inch thick to ensure they stay juicy and cook evenly. Thin-cut chops may overcook before the crust becomes crispy.
Breadcrumbs Options: For extra crunch, use Panko breadcrumbs. For added flavor, try Italian-seasoned breadcrumbs.
Make Ahead: Prep the pork chops up to a day in advance by coating them and refrigerating them on the baking sheet. Bake just before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to retain crispiness.
